Additional information
| Type of knife | chef's knife, fish knife, sushi knife, versatile knife, for meat |
|---|---|
| Blade length (mm) | |
| Total length (mm) | |
| Knife weight (g) | |
| Steel type | |
| Rockwell hardness of steel | |
| Stain-resistant | |
| Handle |
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420.00 zł brutto
In stock
| Type of knife | chef's knife, fish knife, sushi knife, versatile knife, for meat |
|---|---|
| Blade length (mm) | |
| Total length (mm) | |
| Knife weight (g) | |
| Steel type | |
| Rockwell hardness of steel | |
| Stain-resistant | |
| Handle |
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If you’re truly looking for the answer to the question, which knife is right for sushi, the answer is simple: one that doesn’t just cut, but works in harmony with you.
That knife is BF-HB-85 from MAC Knives—designed specifically for sushi masters who care about every detail: clean cuts, flawless presentation, and absolute control.
BF-HB-85 belongs to the BLACK series, conceived as a line that is boldly modern, design-forward, and uncompromisingly functional. The deep black blade, coated with a teflon finish, immediately draws the eye—but its true value is revealed in use. The teflon coating prevents ingredients from sticking, allowing sushi rolls to be sliced cleanly and evenly, without tearing the rice or disturbing the fish. In sushi work, where appearance matters as much as taste, this is invaluable.
Lightweight, perfectly balanced, and exceptionally precise, the knife features a razor-sharp cutting edge that glides effortlessly through each cut, requiring no pressure. This ensures full control and reduces hand fatigue during long prep sessions. The ergonomic handle adapts naturally to different hand sizes, making the knife feel like a true extension of the chef’s hand. Cutting becomes smooth, fluid—and genuinely enjoyable.
Although created with sushi in mind, the versatility of BF-HB-85 makes it a powerful all-rounder. It performs just as confidently with fish, other meats, vegetables, fruits, and herbs. This is a knife that isn’t limited to a single task—yet it always retains the character of a premium tool.
BF-HB-85 is the choice for those who:
– demand perfectly clean, aesthetic cuts
– value bold, contemporary design
– want a tool that genuinely improves workflow
– understand luxury as functionality without compromise
This is a knife that looks like a master’s tool—and works like one.
Once you use it, going back is not an option.
Japanese grilled lamb from Hokkaidō
Genghis Khan (Jingisukan) is an iconic dish from Hokkaidō, named after Genghis Khan. Traditionally cooked on a domed metal grill, it features thinly sliced lamb marinated in a savory soy-based sauce with garlic and ginger. Simple, bold, and social—the lamb cooks quickly while the vegetables absorb its rich juices.
Lamb
400 g lamb (leg or shoulder), thinly sliced
1 tablespoon vegetable oil (for grilling)
Marinade
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon freshly grated ginger
1 garlic clove, finely grated
freshly ground black pepper
Vegetables
1 onion, cut into large pieces
1/3 head cabbage, cut into chunks
1 carrot, thinly sliced
1 leek, sliced
optional: mung bean sprouts
To serve
short-grain steamed rice
sesame seeds or sliced scallions (optional)
Combine all marinade ingredients in a bowl. Add the lamb, mix well, and marinate for 30–60 minutes in the refrigerator.
Heat a grill, grill pan, or heavy skillet over medium-high heat and lightly oil the surface.
Start by cooking the vegetables—cabbage, onion, carrot, and leek—until lightly softened. Add the lamb (with the marinade) and grill briefly, 1–2 minutes per side, until browned but still juicy. Toss so the vegetables absorb the lamb’s flavor.
Serve immediately with hot rice. Garnish with sesame seeds or scallions if desired.
Genghis Khan is best enjoyed straight from the grill—robust, aromatic, and perfect for sharing.

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